Posts Tagged ‘fred

As we packed up after the Buffalo game, I asked Fred if he could come up with an idea or two for the following week’s party. And when he emailed me a couple days later with suggestions for Italian-style sandwiches and Muffulettas.

I think Fred viewed these, which he pulled from Google, as possibilities. But they sounded good to me, and I viewed them as the menu for the San Diego State game.

Fred’s notes on the Italian sandwiches:

Italian-Style Sandwiches

• 1 (5.3-oz.) container spreadable goat cheese

• 2 tablespoons refrigerated pesto with basil

• 1 (12-oz.) package ciabatta rolls

• 1 pound variety meats

• 1 1/3 cups firmly packed arugula

• 1/2 cup jarred roasted red bell pepper strips

• 1/4 small red onion, thinly sliced

Wasn’t in the mood for onion and decided to use the full loaves instead of rolls. Also, used mixed greens instead

of only arugula.

Fred found delicious stuff at Costco for these, not the least of which was the amazing crusty bread he used for both. The pesto on these, the Italians, also made these stand out.

And then there were the Muffulettas. The olive spread meant that I wasn’t trying these — olives are one of a few foods that I really wish I liked — but everyone loved them. Here’s what Fred did with those:

Muffulettas

• 2 16-oz. jars mixed pickled vegetables

• 3/4 cup pimiento-stuffed Spanish olives, chopped

• 2 tablespoons bottled olive oil-and-vinegar dressing

• 12 small dinner rolls, cut in half

• 6 Swiss cheese slices, cut in half

• 12 thin deli ham slices

• 12 Genoa salami slices

• 6 provolone cheese slices, cut in half

Used Costco Muffuletta spread instead of making my own. Used provolone only (because I forgot to buy

swiss). Used the same rustic loafs that I used for Italian sandwiches.

Olive-y goodness.

A couple of other tips from Fred:

Best secret in making sub-style sandwiches: Slice open and hollow out the top of each loaf, hollow top slice and the fixins fit much better.

Went to Wasserstrom Restaurant Supply for foil bins (used for serving) and beautiful bamboo toothpicks.

The next game is a noon start, which means it’ll be tough for Mrs. Crappy and me to cook. Anyone have any suggestions?

It’s a tradition with a history nearly as long and illustrious as the Killer Nuts Tailgate parties themselves: Fred makes sausage for the Michigan game.

This tradition has its roots way back when Fred, then a vegetarian, ate a sample of prosciutto while on a flight to Italy. He didn’t just fall of the vegetarian wagon — he jumped off, slashed the wagon’s tires, set the whole thing ablaze and used the flames to sear a rare 32-ounce porterhouse.

Oh, and he also started making his own sausage. I don’t remember which Michigan game it was when the sausage first appeared, but I know it was a win, and I remember declaring that Fred had to make sausage for the the Michigan tailgate from that point forward until the end of time.

Time has not yet ended, and we’re just a couple weeks away from the Michigan game, so Fred is about ready to make this year’s batch — and that’s where he needs our help. He’s set on making two varieties — a maple breakfast sausage, which has become something of a staple, and a hot Italian sausage, using some of the chilies Mrs. Crappy and I grew this summer. He wants to make two more varieties, but he is unsure which to choose.

And that means it’s time for a poll.

Let’s pretend we live in Florida — vote twice, once for each of these choices that sounds the best for you. We’ll close the poll at midnight Thursday so Fred can have his list ready for a visit to the butcher on Friday.

I asked Fred for brief descriptions of our choices. Here’s what he came up with:

Vienna – the little wiener sausages that you can eat by the handful; includes all the major meat groups (beef, pork, veal – yes, veal)

Mustardy Beef – this would be our basic beef link. Would it be a classic or would it be boring?

Swedish Potato – beef, pork butt, pork fat, potatoes. I will cook these in low-fat chicken broth and they should taste great with any diet soft drink.

gummy bears or some type of gummy candy (there are rumors of Buckeye gummies and, if there are, you will see photos in a couple weeks),

vodka is probably best, but i’ve been soaking some in whiskey for a couple weeks. i’ll let you know.

what you do:

put gummies into glass, about 3/4 full.

pour vodka so that it covers gummies.

cover glass with plastic wrap and secure with rubber band.

place in refrigerator for at least 3 days, but it is better if you can do it for 5 days.

the gummies, like sponges, fill with vodka and expand into tasty snacks. IT’S LIKE OSMOSIS, so i do this in order to gain knowledge and to understand how science helps us in our everyday lives. also, the gummies we use are made from real fruit juice, thus, they are good fun and good for you.